Join us at BCC for our Spring Dinner selections!
All dinners are at 6:30 p.m., Wednesday evenings (see individual dates, etc. below)
Susan B. Anthony Center - Dining Room, Lower Level
Cost: $25 per adult, $18 for middle and high school students and $12 for children (10 and under). The price includes: appetizer, salad and/or soup, entrée, vegetable, bread, dessert, soda, coffee, tea and one complimentary glass of wine.
Reservations: 413-236-2106 or 800-816-1233 Ext. 2106 (Mon.-Fri. 8 a.m. to 3:30 p.m.)
***Due to the popularity of the prime rib dinners and out of fairness to everyone - individuals and parties will be limited to reserving seats for only one of the two prime rib dinners being offered. Thank you.***
Please make your meal selection before calling.
March 5 - Jewels of the Sea
Clams stuffed with bacon, parmesan cheese and bread crumbs.
Seafood Chowder with Bacon
Traditional New England chowder complemented with different kinds of fish, clams, bacon, potatoes, carrots, mushrooms and spinach leaves.
Grilled Swordfish Marinated in an Arugula and Basil Sauce
Baked Stuffed Sole with Lobster Stuffing
Both served with a vegetable medley and rice pilaf with golden raisins and caramelized onion.
Poached Pear with Chocolate Sauce
March 12 - A Journey Through Jerusalem
Chukor - Phyllo, Spinach & Cheese Bourekas
Fennel and Pistachio Salad
Chicken Casserole with Dried Fruit
Baked Lamb Patties in Tahini Sauce
Both served with couscous and roasted vegetables.
Honey Apple Cake
March 26 - Chez Vous
Coquilles St. Jacques
Scallops poached in wine and placed atop mushrooms, drizzled with a wine cream sauce.
Classic French onion soup featuring caramelized onions, sherry and Gruyere cheese.
Traditional white bread with a crisp golden crust.
Filet Mignon with Classic Béarnaise
Tender filet mignon wrapped in bacon, served with classic Béarnaise sauce.
Coq au Vin
Traditionally prepared chicken, cremini mushrooms, and pearl onions cooked in red wine and brandy.
Both served with green bean amandine and sautéed potatoes with parsley and garlic.
Fresh sweet blueberries complemented by a light batter and a hint of cinnamon.
April 2 - La Famiglia Ristorante
Delectable Italian meats, cheese, vegetables and herbs dressed in olive oil
A crusty, chewy artisan bread
A refreshing tomato and mozzarella salad on a bed of Mesclun mix
Breaded fresh veal served with a marinara sauce with fresh Mozzarella cheese
Pan fried chicken with a mushroom-scallion Marsala sauce
Both served with fettuccine and sauté zucchini.
A light and creamy dessert made with coffee and mascarpone.
April 9 - Lotus Infusion
Spring Rolls with Thai Dipping Sauce
Tangzhong Milk Bread
Dinner roll that originated in Hokkaido, Japan.
Marinated Flank Steak
Sweet and Sour Chicken
Both served with vegetable stir-fry and fried rice.
Moon Cake with Raspberry Sauce
A white cake with chocolate filling topped off with raspberry sauce.
April 16 - Cruising in the Caribbean Buffet
Fried Cheese Balls with Guava Dipping Sauce
Deep fried Gouda cheese with a sweet dipping sauce.
Caribbean Salad with Orange Vinaigrette
Romaine and sweet fruit with orange dressing
Island Style Coconut Bread
Coconut Curry Chicken
Sautéed chicken breasts with coconut and curry.
Grilled Atlantic Salmon with Mango Salsa
Caribbean Fried Rice
Caribbean Upside Down Cake
Sweet Pineapple and cake served with raspberry coulis.
April 30 - Prime Time Baby
Stuff Mushrooms with Hollandaise Sauce
Mushroom caps with a sausage stuffing
With tomatoes, beans, carrots, celery, onion, thyme, sage and bay leaves.
Roasted Prime Rib au Jus
Prime rib served with a twice-baked potato and baby glazed carrots.
Homemade Strawberry Shortcake
Homemade biscuit with strawberries and whipped cream.
May 7 - Prime Time Baby, The Sequel
Scallops in Bacon
Hearty Scallops seared in olive oil wrapped in bacon.
Zesty Caesar Salad
This is a mixture of crispy greens which are topped with cheese, homemade croutons and dressing.
Homemade bread served with tasty herb whipped butter.
Our finest juicy tender Sequel Prime Rib au Jus, served with Yukon gold garlic mashed potatoes and a side of asparagus lightly covered in hollandaise sauce.
Prime luscious chocolate mousse topped with a smooth Kahlua cream.